- No Violations Were Observed
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3/6/2012 | Routine - Food | Call Back - Complied |
- Critical - OBSERVED NO CERTIFIED FOOD MANAGER.
- Critical - OBSERVED NO PROOF OF REQUIRED EMPLOYEE TRAINING.
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3/5/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Establishment operating without a current Hotel and Restaurant license. This violation must be corrected by : 3/06/12.
- Critical - Handwash sink not accessible for employee use at all times. POTS and UTENSILS IN SINK
- No copy of latest inspection report.
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.REACH IN COOLER
- Critical - Observed flammable material r reporting purposes only. SMOKER FOR JERK CHICKEN OPERATING AGAINST MALL WALL FLAMES OBSERVED BLACK STAINS
- Observed grease accumulated on kitchen floor.END OF COOKSLINE
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. FLOUR , SUGAR AND IN CORN MEAL
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed roach activity as evidenced by live roaches found WOMENS ROOM 5 ALIVE 10;12 DEAD ROACHES IN LIGHT SHEILD .3 LIVE ROACHES IN BANANAS 1 BABY ROACH ON FLOOR ,1 IN CLEAN POT COVER 3 LIVE IN WALL NEAR CHEST FREEZER 10 dead in light shield kitchen
- Critical - Observed screen in door torn/in poor repair.
- Critical - Observed toxic item improperly stored. RAID SPRAY WITH CLEAN DISHES
- Observed wall in disrepair.NEAR FREZZER
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. LESS THEN 4 hOURS
- Critical - Vacuum breaker mising at hose bibb.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. WHITE SUBSTANCE
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3/5/2012 | Routine - Food | Warning Issued |
- Light not functioning. walkin cooler .
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/27/11.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 12/27/11.
- Observed employee with no hair restraint.
- Observed food debris accumulated on kitchen floor. beneath cooking equipment .
- Observed grease accumulated under cooking equipment.
- Observed ice scoop with handle in contact with ice. ice machine .
- Critical - Observed interior of microwave soiled.
- Observed nonfood-contact equipment in poor repair- base of walkin cooler door frame rusted out.
- Critical - Observed potentially hazardous food thawed in standing water. pork.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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10/27/2011 | Routine - Food | Warning Issued |
- Critical - All managers employed by a food service establishment must have passed [the food service manager] test and received a certificate attesting thereto. Managers have a period of 90 days after employment to pass the required test. All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance.
- Critical - Licensees who provide in-house employee training shall make available on the premises of the establishment, or in a theme park or entertainment complex in a central location, upon the division's request, the curriculum and materials used to conduct training. If training is obtained from an outside provider, the licensee must provide, upon the division's request, information about the selected training program and methods used to evaluate training outcomes. Training outcomes include employees correctly applying procedures and answering questions relative to assigned duties. Employees must perform their work duties safely in a manner consistent with the requirements of the Food Code.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Toilet Tissue, Availability. A supply of toilet tissue shall be available at each toilet.
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6/16/2011 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. mens and womens restrooms.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date. This violation must be corrected by : 3/24/11.
- Lights missing the proper shield, sleeve coatings or covers. walkin cooler .
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 3/24/11.
- Critical - No handwashing sign provided at a handsink used by food employees. womens restroom .
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 3/24/11.
- Critical - Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only. dry storage area. advised to remove from building .
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. bulk bins - dry storage .
- Observed nonfood-contact equipment in poor repair - chest freezer lid.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. display hot box at 125 degrees F. advised to adjust thermostat .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. multiple containers - walkin cooler .
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1/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Floor Carpeting, Restrictions and Installation. (A) A floor covering such as carpeting or similar material may not be installed as a floor covering in FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet room areas where handwashing lavatories, toilets, and urinals are located, REFUSE storage rooms, or other areas where the floor is subject to moisture, flushing, or spray cleaning methods. (B) If carpeting is installed as a floor covering in areas other than those specified under Paragraph (A) of this section, it shall be: (1) Securely attached to the floor with a durable mastic, by using a stretch and tack method, or by another method; and (2) Installed tightly against the wall under the coving or installed away from the wall with a space between the carpet and the wall and with the edges of the carpet secured by metal stripping or some other means.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical. All managers employed by a food service establishment must have passed [the food service manager] test and received a certificate attesting thereto. Managers have a period of 90 days after employment to pass the required test. All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance.
- Critical. Licensees who provide in-house employee training shall make available on the premises of the establishment, or in a theme park or entertainment complex in a central location, upon the division's request, the curriculum and materials used to conduct training. If training is obtained from an outside provider, the licensee must provide, upon the division's request, information about the selected training program and methods used to evaluate training outcomes. Training outcomes include employees correctly applying procedures and answering questions relative to assigned duties. Employees must perform their work duties safely in a manner consistent with the requirements of the Food Code.
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11/10/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/10/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Thawing. Except as specified in Paragraph (D) of this section, potentially hazardous food shall be thawed: (A) Under refrigeration that maintains the food temperature at 41 degrees Fahrenheit or less, or (B) Completely submerged under running water: (1) At a water temperature of 70 degrees Fahrenheit or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41 degrees Fahrenheit or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified under Paragraph 3-401.11(A) or (B) to be above 41degrees Fahrenheit for more than 4 hours including: (a) The time the food is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the food temperature to 41 degrees Fahrenheit; (C) As part of a cooking process if the food that is frozen is: (1) Cooked as specified under Paragraph 3-401.11(A) or (B) or Section 3-401.12, or (2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or (D) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Each public food service establishment bathroom shall be properly designated.
- Critical. Toilet Tissue, Availability. A supply of toilet tissue shall be available at each toilet.
- Please see inspection report for more details.
- Critical. [LP] Containers shall be mounted securely on the vehicle or within the enclosing recess or cabinet and shall be located in accordance with the following: (b) Fuel containers shall be mounted to prevent jarring loose and slipping or rotating, and the fastenings shall be designed and constructed to withstand, without permanent visible deformation, static loading in any direction equal to four times the weight of the container filled with fuel. (c) Where containers are mounted within a vehicle housing, the securing of the housing to the vehicle shall comply with this provision. Any removable portions of the housing or cabinet shall be secured while in transit. (d) All container valves, appurtenances, and connections shall be protected to prevent damage from accidental contacts with stationary objects, from loose objects, stones, mud, or ice thrown up from the ground or floor, and from damage due to overturn or similar vehicular accident.
- Critical. All managers employed by a food service establishment must have passed [the food service manager] test and received a certificate attesting thereto. Managers have a period of 90 days after employment to pass the required test. All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance.
- Critical. Licensees who provide in-house employee training shall make available on the premises of the establishment, or in a theme park or entertainment complex in a central location, upon the division's request, the curriculum and materials used to conduct training. If training is obtained from an outside provider, the licensee must provide, upon the division's request, information about the selected training program and methods used to evaluate training outcomes. Training outcomes include employees correctly applying procedures and answering questions relative to assigned duties. Employees must perform their work duties safely in a manner consistent with the requirements of the Food Code.
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5/12/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. multiple items - WIC.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. WIC see # 4.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALKIN COOLER. RELOCATE POTENTIALLY HAZARDOUS FOOD TO REACH IN COOLER . SERVICE CALL NEEDED. This violation must be corrected by : 8/26/09.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. large spoons .
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice. ice machine .
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair chest freezer lid.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. sanitizer bucket not set up.
- Violation: 42-03-1 Wet mop not hung to dry.
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9/1/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. multiple items - WIC.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. WIC see # 4.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALKIN COOLER. RELOCATE POTENTIALLY HAZARDOUS FOOD TO REACH IN COOLER . SERVICE CALL NEEDED. This violation must be corrected by : 8/26/09.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. large spoons .
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice. ice machine .
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair chest freezer lid.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. sanitizer bucket not set up.
- Violation: 42-03-1 Wet mop not hung to dry.
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8/27/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. multiple items - WIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. WIC see # 4.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALKIN COOLER. RELOCATE POTENTIALLY HAZARDOUS FOOD TO REACH IN COOLER . SERVICE CALL NEEDED. This violation must be corrected by : 8/26/09.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. large spoons .
- Observed ice scoop with handle in contact with ice. ice machine .
- Observed nonfood-contact equipment in poor repair chest freezer lid.
- Wet wiping cloth not stored in sanitizing solution between uses. sanitizer bucket not set up.
- Critical. Hot water not provided/shut off at employee hand wash sink. kitchen - hot water turned off. Corrected On Site.
- Wet mop not hung to dry.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10/25/09.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 10/25/09.
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8/25/2009 | Routine - Food | Warning Issued |
| No report available. | 2/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/5/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/4/2008 | Routine - Food | Warning Issued |
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